The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need…

To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.

http://www.bbqaddicts.com/blog/images/bacon-2.jpg

The next step is to add some barbeque seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Bad Byron’s Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen’s All-Purpose Rub.

http://www.bbqaddicts.com/blog/images/bacon-3.jpg

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.

http://www.bbqaddicts.com/blog/images/bacon-4.jpg

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)
http://http://www.bbqaddicts.com/blog/images/bacon-5.jpg

Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.

http://www.bbqaddicts.com/blog/images/bacon-6.jpg

Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

http://www.bbqaddicts.com/blog/images/bacon-7.jpg

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

http://www.bbqaddicts.com/blog/images/bacon-8.jpg

Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

http://www.bbqaddicts.com/blog/images/bacon-9.jpg

http://www.bbqaddicts.com/blog/images/bacon-10.jpg

Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.

http://www.bbqaddicts.com/blog/images/bacon-11.jpg

Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is no time flat!

I don't have a smoker, but I'm definitely going to try it on the grill once the weather warms up.

Fire Me Boy!

01-11-2009, 11:10 AM

So, who's going to man up and make this?

Cut out the BBQ sauce and it's low carb!

PBJ

DaFace

01-11-2009, 11:12 AM

I oughtta merge this with the weight loss challenge thread.

Fire Me Boy!

01-11-2009, 11:14 AM

I oughtta merge this with the weight loss challenge thread.

I put this in that thread, too. It was actually someone else who suggested it deserved its own thread.

BigVE

01-11-2009, 11:16 AM

I put this in that thread, too. It was actually someone else who suggested it deserved its own thread.

:D

Fire Me Boy!

01-11-2009, 11:17 AM

DaFace, it did, however, have a NSFF (not safe for fatties) warning, and I wrapped it in spoiler tags.

mlyonsd

01-11-2009, 11:19 AM

Holy crap is all I can say about that. Do you wash it down with Diet Coke?

kstater

01-11-2009, 11:20 AM

So, has anyone done the math as per what serving(slice?) would add up to as far as calories and fat?

BigVE

01-11-2009, 11:22 AM

So, has anyone done the math as per what serving(slice?) would add up to as far as calories and fat?

I'm thinking if you go so far as to cook that bad boy CALORIE counting is not an issue. ;)

mlyonsd

01-11-2009, 11:22 AM

So, has anyone done the math as per what serving(slice?) would add up to as far as calories and fat?

It's like buying a yacht. If you have to ask what it costs you probably can't afford it.

mikeyis4dcats.

01-11-2009, 11:23 AM

So, has anyone done the math as per what serving(slice?) would add up to as far as calories and fat?

I'd estimate that for a 1" piece, you'd have the equivalent of 3 pieces of bacon, and maybe an ounce or two of sausage, so in relaity, it's less than a bacon cheeseburger

mlyonsd

01-11-2009, 11:26 AM

I'd think putting a slice in a grilled kaiser roll with a slice of onion and some good cheese would be awesome. Great, now I'm hungry.

KCChiefsMan

01-11-2009, 01:26 PM

winner winner bacon dinner

PastorMikH

01-11-2009, 03:57 PM

Built a patio-sized smoker just before Christmas, but dad claimed it last week for a pickup load of Hickory wood. As soon as I get the next one built, I gotta try this!

RJ

01-11-2009, 04:03 PM

That looks really good.

Do you happen to know how many mg of cholesterol a 3 oz. serving contains?

dtebbe

01-11-2009, 09:47 PM

It'll make a turd.. :D

DT

Buehler445

01-11-2009, 11:13 PM

The wife and I bought the ingredients for this today. Hopefully we can find time to get it made this weekend.

RippedmyFlesh

01-11-2009, 11:26 PM

Ive already had a heart attack so I'll keep this in case I want to kill myself and have the wife collect the insurance
money.Let them prove I "meant" to kill myself.
But if I was 26 again I would eat the whole fucking thing with a big ass sub roll wrapped around it.

Mr Luzcious

01-11-2009, 11:36 PM

Wow, that is... something else. Something delicious.

Ebolapox

01-11-2009, 11:55 PM

NEVER fry bacon in the nude. trust me on this one.

J Diddy

01-12-2009, 03:11 AM

That looks really good.

Do you happen to know how many mg of cholesterol a 3 oz. serving contains?

To compare, this is equal to the fat in about 3 McDonald's cheeseburgers, but only about the calories and cholesterol of 1.5 cheeseburgers.

Dave Lane

01-12-2009, 09:42 AM

Hummus is delicious. I don't eat wheat grass.

Wheat grass rocks though I drink mine :)

HemiEd

01-12-2009, 09:59 AM

Smothered with cheese.

ROFL I am printing this thread for my cardioligest to review.

Anyone catch Kevin James on David Letterman the other night?

He was commenting about how dry his new "Forman" grill made the meat. But he loved the little dipping tray in front, it made it better.

Buck

01-12-2009, 11:32 AM

Holy shit.

Thats the most delicious looking think I've ever seen.

I don't think that I'll ever man up and make it though.

Nzoner may want to consider this for the next Bash.

Delano

01-12-2009, 12:55 PM

Slice this thing super thin and put it on an extra cheesy pizza.

Taco John

01-12-2009, 01:04 PM

Dude, I am prepping this for my May 15th backpacking trip... We'll roll into camp, set up our tents, and I'll bust this son of a gun out wrapped in tin foil and throw it in the fire. I'll be a fucking hero!

Thanks for the recipe!

Hog Farmer

01-12-2009, 04:24 PM

Pig meat DOES NOT contain fat or cholesterol. It's all heresay.

That's an amazing dish ! Rep!

mikey23545

01-12-2009, 04:55 PM

I may have to call my doctor, as I believe this bacon erection may last longer than 4 hours...

Buck

01-12-2009, 04:57 PM

How the hell do you think that the inventor of this came up with this idea?

alanm

01-12-2009, 09:49 PM

Mmmm, bacon.I wouldn't advocate eating this for a meal once a week.
But at a BBQ or a tailgate once or twice a year it's perfect!.

Johnny Vegas

01-12-2009, 11:42 PM

I may have to call my doctor, as I believe this bacon erection may last longer than 4 hours...

you're supposed to call Viagra if any erection last longer than 4 hours.

I'm getting this thing off the smoker as we speak. I'll give you guys a report.

Buck

01-13-2009, 06:16 PM

I'm getting this thing off the smoker as we speak. I'll give you guys a report.

Pics, or you are lying.

crispystl420

01-13-2009, 06:21 PM

Pics, or you are lying.

Ya, we want pics!

Buehler445

01-13-2009, 06:51 PM

OMG This is freaking amazing!!!!

The smoke really came through nicely. If you guys do it, I'd reccommend putting a lot of rub on. I thought I was putting too much on, but it could have actually used a little more.

It is very filling though. The wife and I are miserable and only killed like 1/3 of it. In other news, I might die tomorrow. I believe my heart will stop.

Buehler445

01-13-2009, 06:52 PM

Pics, or you are lying.

Ya, we want pics!

Goddamn you guys. Let me get my camera.

Reerun_KC

01-13-2009, 06:53 PM

OMG This is freaking amazing!!!!

The smoke really came through nicely. If you guys do it, I'd reccommend putting a lot of rub on. I thought I was putting too much on, but it could have actually used a little more.

It is very filling though. The wife and I are miserable and only killed like 1/3 of it. In other news, I might die tomorrow. I believe my heart will stop.

:clap:

I told you on the phone that your fat ass was going to die!

crazycoffey

01-13-2009, 06:59 PM

Holy crap is all I can say about that. Do you wash it down with Diet Coke?

no, silly - melted butter and warm milk, of course.....

Buehler445

01-13-2009, 07:00 PM

http://www.chiefsplanet.com/BB/picture.php?albumid=43&pictureid=306

For the fucking bitches don't believe I made it.

Buehler445

01-13-2009, 07:01 PM

:clap:

I told you on the phone that your fat ass was going to die!

I gotta get to the gym tomorrow....

kstater

01-13-2009, 07:02 PM

How greasy was it. Judging by the pick, you were swimming in it.

1ChiefsDan

01-13-2009, 07:06 PM

I have the in-laws driving out from KC this weekend and am smoking a bacon wrapped pork loin. Found the recipe on a site called Men With Aprons or something like that.

Figure I will double up on my cholesterol meds for a couple of days:)

Buehler445

01-13-2009, 07:11 PM

How greasy was it. Judging by the pick, you were swimming in it.

It wasn't bad. I thought it was going to be awful, but it wasn't bad. It certainly wasn't light and fluffy, but it wasn't too greasy. What you are probably seeing is the bbq sauce I freaking drowned the thing in.

The bacon in the middle is cooked, so it doesn't put off much, and a lot of the rest dripped out. It is actually a lot less greasy than like a pizza. But like I said it is really REALLY filling.

Reerun_KC

01-13-2009, 07:34 PM

I gotta get to the gym tomorrow....

Good luck getting through the door...LMAO

Buehler445

01-13-2009, 07:37 PM

Good luck getting through the door...LMAO

Fat's plyable. I can cram it through the doorway.

crispystl420

01-13-2009, 07:38 PM

http://www.chiefsplanet.com/BB/picture.php?albumid=43&pictureid=306

For the ****ing bitches don't believe I made it.

I believed you I just wanted to see the pics.

Reerun_KC

01-13-2009, 07:38 PM

Fat's plyable. I can cram it through the doorway.

ROFL...

Fish

01-13-2009, 08:12 PM

OMG This is freaking amazing!!!!

The smoke really came through nicely. If you guys do it, I'd reccommend putting a lot of rub on. I thought I was putting too much on, but it could have actually used a little more.

It is very filling though. The wife and I are miserable and only killed like 1/3 of it. In other news, I might die tomorrow. I believe my heart will stop.

How long did it take to cook? You smoked it right? Any tips now that you've made it?

And it looks even tastier than the end pic in the starter... :drool:

Buehler445

01-13-2009, 08:20 PM

How long did it take to cook? You smoked it right? Any tips now that you've made it?

And it looks even tastier than the end pic in the starter... :drool:

I did smoke it. It took about 3.5 hours. I have a cheater smoker so I was able to do it over lunch.

I followed the directions in the OP for the most part. The rub I used was some leftover from ribs I made. Honestly, I can't remember what all is in it, but here are a few things:

Brown Sugar
Paprika
Season Salt
Pepper
Cayenne
Kosher Salt

I did carmelize some BBQ sauce on it for about 30 minutes. I used mild Italian sausage. I used a crapload of wood. I'd reccomend it. The smoke added a tremendous amount to the piece. I was thinking it might be doable in the oven, if you put it on a rack and then put a pan to catch the drippings, but I don't think it would be even close to as good without the smoke.

I'd recommend it. It certainly isnt traditional Q, but it is a solid changeup.

Over-Head

01-13-2009, 08:21 PM

Thanks for the ****en warning!
I just smoked one, :bong: and now i'm sitting here drooling all over the keyboard. Asshole!:D:cuss::D
Hole shit I got the munchies now

Baconeater

01-13-2009, 09:28 PM

:clap: Nice work, Bueller!

Fish

01-13-2009, 09:50 PM

I did smoke it. It took about 3.5 hours. I have a cheater smoker so I was able to do it over lunch.

I followed the directions in the OP for the most part. The rub I used was some leftover from ribs I made. Honestly, I can't remember what all is in it, but here are a few things:

Brown Sugar
Paprika
Season Salt
Pepper
Cayenne
Kosher Salt

I did carmelize some BBQ sauce on it for about 30 minutes. I used mild Italian sausage. I used a crapload of wood. I'd reccomend it. The smoke added a tremendous amount to the piece. I was thinking it might be doable in the oven, if you put it on a rack and then put a pan to catch the drippings, but I don't think it would be even close to as good without the smoke.

I'd recommend it. It certainly isnt traditional Q, but it is a solid changeup.

Awesome. Thanks for the tips. I'm thinking of throwing in some mushrooms and maybe a little onion. Gotta make one soon...

Buehler445

01-13-2009, 10:20 PM

Awesome. Thanks for the tips. I'm thinking of throwing in some mushrooms and maybe a little onion. Gotta make one soon...

I'd cook one as is first. I'm not really sure how the onion would cook in there. It is kind of a unique taste. But you should definitely throw one of these bad boys on the fire.

gblowfish

01-14-2009, 08:56 AM

Jesus loves bacon:
http://monkeybacon.net/blog/2008/06/bacon-history/

MOhillbilly

01-14-2009, 09:17 AM

needs onions and peppers.

Fire Me Boy!

01-14-2009, 09:26 AM

needs onions and peppers.

Why mess up a slab of meat rolled in meat with vegetables?

Buck

01-14-2009, 09:29 AM

Damn...If only I had a smoker.

No wait, I'm losing weight, must resist!!!

StcChief

01-14-2009, 09:35 AM

Damn...If only I had a smoker.

No wait, I'm losing weight, must resist!!! your a baker now.

so the brownies didn't effect snack consumption. >>>> :):D

Demonpenz

01-14-2009, 09:36 AM

Damn...If only I had a smoker.

No wait, I'm losing weight, must resist!!!

thorw it up, problem solved

MOhillbilly

01-14-2009, 09:39 AM

Why mess up a slab of meat rolled in meat with vegetables?

blasphemer. onions,peppers,garlic & celery make everything better.

Kerberos

01-14-2009, 09:47 AM

thorw it up, problem solved

Binge and Purge. Helping models keep below 100 since 1981

Demonpenz

01-14-2009, 09:49 AM

Binge and Purge. Helping models keep below 100 since 1981

high school wrestlers too

PastorMikH

01-24-2009, 02:34 PM

Taking the smoker I finished yesterday on it's maiden voyage with this today. Just put it on. Had a fire going since noon, coated everything with Olive oil then so the grill should be good and seasoned.

Here's a couple of pics of the smoker (It's little compared to the Church's smokers).

blueballs

01-24-2009, 02:54 PM

Can a person be charged with
recipe homocide

penguinz

01-24-2009, 03:02 PM

Eh, stick with your hummus and wheat grass and cran water and all that stuff. THAT is what you call nasty.Hummus is damn good!

PastorMikH

01-24-2009, 03:02 PM

Can a person be charged with
recipe homocide

It can't be as bad as a home-made pizza. I usually use a pound of the sausage, pepperoni and a ton of cheese.

I just made my 30 min check and spray-down. It's looking really good. Cooking with a mix of fruitwood and fairly green Hickory.

KCChiefsMan

01-24-2009, 03:05 PM

I want to make this too, but I have no smoker

damaticous

01-24-2009, 03:07 PM

Taking the smoker I finished yesterday on it's maiden voyage with this today. Just put it on. Had a fire going since noon, coated everything with Olive oil then so the grill should be good and seasoned.

Here's a couple of pics of the smoker (It's little compared to the Church's smokers).

very nice smoker. put it on some wheels and I might be interested in taking it off your hands. :)

Where u get your hickory? Currently I have to buy it from Ace Hardware :( expensive.

blueballs

01-24-2009, 03:09 PM

slice it thinly
and put on a block of cheese
top with sour cream and make out a will

googlegoogle

01-24-2009, 03:14 PM

would love to try that

PastorMikH

01-24-2009, 03:35 PM

very nice smoker. put it on some wheels and I might be interested in taking it off your hands. :)

Where u get your hickory? Currently I have to buy it from Ace Hardware :( expensive.

Thanks.

Got the hickory from dad - he cut it himself in NE MO. Made a smoker just before Christmas I traded him for the hickory. I have about a rick right now and am trying to talk him into bringing more when he comes out this spring.

The has wheels. Still, if you're planning on taking it, you'd better bring 6-8 friends with you. I can't believe how heavy the thing turned out to be. It is made out of 1/4 inch thick 20' pipe -cooking chamber is 42" long, firebox is 20 inches long. I used bathroom scales on dads and came up with about 300 - 350 pounds (made it out of a 18 inch diameter propane tank and 16" pipe for the firebox) . I wouldn't be surprised if this one is close to double the wieght. It was all I wanted rolling it from the garage to the back patio - and I was on concrete most of the way.

I figure I have a little over $200 bucks in this smoker. The only thing I bought for dad's was 2 cans of paint, the rest I was able to scrounge up from my scrap metal and a few other sources.

PastorMikH

01-24-2009, 07:17 PM

It's a stinkin' shame that I had to get full before my tastebuds could enjoy a third helping.

Awesome!

I did a few things different. After looking at Buehler's pic, I decided to try making the sausage patty to the side of the bacon weave on foil and extended it to twice as long as the bacon square. This allowed for more thin rolls of sausage so everything wasn't so clumped. Then I added a light mixture of cheddar and colby/jack cheese on top of the sausage patty/bacon bits mix before rolling the sausage. Instead of basting with BBQ sauce towards the end, I sprayed apple cider on it every 30 minutes which made a nice glaze.

I served the slices on bakery style hamburger buns (not from the bread isle, the really good ones from the bakery), topped with a bit of shredded cheddar cheese.

I can't wait until I'm hungry enough for leftovers!

*Several have commented on the grease. Mine wasn't all that bad - no where near as greasy as some of the ribs I've had.

BigVE

01-24-2009, 07:23 PM

It's a stinkin' shame that I had to get full before my tastebuds could enjoy a third helping.

Awesome!

I did a few things different. After looking at Buehler's pic, I decided to try making the sausage patty to the side of the bacon weave on foil and extended it to twice as long as the bacon square. This allowed for more thin rolls of sausage so everything wasn't so clumped. Then I added a light mixture of cheddar and colby/jack cheese on top of the sausage patty/bacon bits mix before rolling the sausage. Instead of basting with BBQ sauce towards the end, I sprayed apple cider on it every 30 minutes which made a nice glaze.

I served the slices on bakery style hamburger buns (not from the bread isle, the really good ones from the bakery), topped with a bit of shredded cheddar cheese.

I can't wait until I'm hungry enough for leftovers!

*Several have commented on the grease. Mine wasn't all that bad - no where near as greasy as some of the ribs I've had.

Nice. Did you use italian sausage or regular?

JuicesFlowing

01-24-2009, 07:25 PM

Any survivors?

PastorMikH

01-24-2009, 07:25 PM

Nice. Did you use italian sausage or regular?

Itallian. Local grocery store has J.C. Potter brand has italian sausage in 1lb rolls. I'd been using it in homemade pizzas for the last 6 months.

PastorMikH

01-24-2009, 07:26 PM

Any survivors?

Believe it or not, I hear someone rattling paper in the kitchen as I type.

Baconeater

01-24-2009, 07:28 PM

Outstanding work on the smoker, Pastor. Looks sweet. :thumb:

JOhn

01-24-2009, 07:33 PM

Believe it or not, I hear someone rattling paper in the kitchen as I type.

Dang I was trying to be quite

PastorMikH

01-24-2009, 07:34 PM

Outstanding work on the smoker, Pastor. Looks sweet. :thumb:

Thank you.

It's a bit tough to keep the temp down. With the firebox and stack vents closed the thermometers were only going down to about 250. 'Course they are located towards the top. I'm not sure what my bottom rack temps are running yet, couldn't find the oven rack thermometer to stick in.

PastorMikH

01-24-2009, 07:35 PM

Dang I was trying to be quite

If you'd been here I'll bet you'd be sitting in the chair next to me just as miserable as I am.

JOhn

01-24-2009, 07:36 PM

If you'd been here I'll bet you'd be sitting in the chair next to me just as miserable as I am.

:spock:

PastorMikH

01-24-2009, 09:20 PM

:spock:

In other words, you would have gorged yourself just as I did.

:shake:

blueballs

01-24-2009, 09:23 PM

take an asprin before going to bed
is thins the blood

Buehler445

01-25-2009, 08:12 PM

Nice work Pastor. I like the upgrades. Particularly the cheese.

PastorMikH

01-25-2009, 10:29 PM

I had a couple of guys over tonight. Cut off a half inch slice from last nights leftovers and zapped in in the microwave for a minute then handed it to them. They were amazed and awed at what they tasted.

cdcox

01-25-2009, 10:34 PM

I had a couple of guys over tonight. Cut off a half inch slice from last nights leftovers and zapped in in the microwave for a minute then handed it to them. They were amazed and awed at what they tasted.

Dang, this is completely off my diet, but I'm drooling. Might have to fix this bad boy up once smoking season starts again. If I slice it into 1/2" slabs and freeze 'em, I think this could be a once an every 2 week treat.

PastorMikH

01-25-2009, 10:38 PM

Dang, this is completely off my diet, but I'm drooling. Might have to fix this bad boy up once smoking season starts again. If I slice it into 1/2" slabs and freeze 'em, I think this could be a once an every 2 week treat.

Just think, if you went with the Atkins diet THIS could be what you eat for your diet.

:thumb:

cdcox

01-25-2009, 11:45 PM

Just think, if you went with the Atkins diet THIS could be what you eat for your diet.

:thumb:

I really don't need to lose much weight. Right now I'm 6'-0", 175 lbs. I was around 167 this summer, which is a better weight for me. But more than weight, my blood chemistry could use some help, so I try limit saturated fats and cholesterol. Atkins is just the opposite of what I need.

googlegoogle

01-26-2009, 12:17 AM

The images above fit nicely in the photography thread.

Demonpenz

01-29-2009, 11:58 AM

FOR a nation seeking unity, a recipe has swept the Internet that seems to unite conservatives and liberals, gun owners and foodies, carnivores and ... well, not vegetarians and health fanatics.

Don Ipock for The New York Times
Woven bacon has sausage on top, then some cooked bacon. More Photos »
Certainly not the vegetarians and health fanatics.

This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for constructing this massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce first appeared last month on the Web site of a team of Kansas City competition barbecuers. They say a diverse collection of well over 16,000 Web sites have linked to the recipe, celebrating, or sometimes scolding, its excessiveness. A fresh audience could be ready to discover it on Super Bowl Sunday.

Where once homegrown recipes were disseminated in Ann Landers columns or Junior League cookbooks, new media have changed — and greatly accelerated — the path to popularity. Few recipes have cruised down this path as fast or as far as the Bacon Explosion, and this turns out to be no accident. One of its inventors works as an Internet marketer, and had a sophisticated understanding of how the latest tools of promotion could be applied to a four-pound roll of pork.

The Bacon Explosion was born shortly before Christmas in Roeland Park, Kan., in Jason Day’s kitchen. He and Aaron Chronister, who anchor a barbecue team called Burnt Finger BBQ, were discussing a challenge from a bacon lover they received on their Twitter text-messaging service: What could the barbecuers do with bacon?

At the same time, Mr. Chronister wanted to get attention for their Web site, BBQAddicts.com. More traffic would bring in more advertising income, which they needed to fund a hobby that can cost thousands of dollars.

Mr. Day, a systems administrator who has been barbecuing since college, suggested doing something with a pile of sausage. “It’s a variation of what’s called a fattie in the barbecue community,” Mr. Day said. “But we took it to the extreme.”

He bought about $20 worth of bacon and Italian sausage from a local meat market. As it lay on the counter, he thought of weaving strips of raw bacon into a mat. The two spackled the bacon mat with a layer of sausage, covered that with a crunchy layer of cooked bacon, and rolled it up tight.

They then stuck the roll — containing at least 5,000 calories and 500 grams of fat — in the Good-One Open Range backyard smoker that they use for practice. (In competitions, they use a custom-built smoker designed by the third member of the team, Bryant Gish, who was not present at the creation of the Bacon Explosion.)

Mr. Day said his wife laughed the whole time. “She’s very supportive of my hobby,” he said.

The two men posted their adventure on their Web site two days before Christmas. On Christmas Day, traffic on the site spiked to more than 27,000 visitors.

Mr. Chronister explained that the Bacon Explosion “got so much traction on the Web because it seems so over the top.” But Mr. Chronister, an Internet marketer from Kansas City, Mo., did what he could to help it along. He first used Twitter to send short text messages about the recipe to his 1,200 Twitter followers, many of them fellow Internet marketers with extensive social networks. He also posted links on social networking sites. “I used a lot of my connections to get it out there and to push it,” he said.

The Bacon Explosion posting has since been viewed about 390,000 times. It first found a following among barbecue fans, but quickly spread to sites run by outdoor enthusiasts, off-roaders and hunters. (Several proposed venison-sausage versions.) It also got mentions on the Web site of Air America, the liberal radio network, and National Review, the conservative magazine. Jonah Goldberg at NationalReview.com wrote, “There must be a reason one reader after another sends me this every couple hours.” Conservatives4palin.com linked, too.

So did regular people. A man from Wooster, Ohio, wrote that friends had served it at a bon voyage party before his 10-day trip to Israel, where he expected bacon to be in short supply. “It wasn’t planned as a send-off for me to Israel, but with all of the pork involved it sure seemed like it,” he wrote.

About 30 people sent in pictures of their Explosions. One sent a video of the log catching fire on a grill.

Mr. Day said that whether it is cooked in an oven or in a smoker, the rendered fat from the bacon keeps the sausage juicy. But in the smoker, he said, the smoke heightens the flavor of the meats.

Nick Pummell, a barbecue hobbyist in Las Vegas, learned of the recipe from Mr. Chronister’s Twittering. He made his first Explosion on Christmas Day, when he and a group of friends also had a more traditional turkey. “This was kind of the dessert part,” he said. “You need to call 911 after you are done. It was awesome.”

Mr. Chronister said the main propellant behind the Bacon Explosion’s spread was a Web service called StumbleUpon, which steers Web users toward content they are likely to find interesting. Readers tell the service about their professional interests or hobbies, and it serves up sites to match them. More than 7 million people worldwide use the service in an attempt to duplicate serendipity, the company says.

Mr. Chronister intended to send the post to StumbleUpon, but one of his readers beat him to it. It appeared on the front page of StumbleUpon for three days, which further increased traffic.

Mr. Chronister also littered his site with icons for Digg, Del.icio.us and other sites in which readers vote on posts or Web pages they like, helping to spread the word. “Alright this is going on Digg,” a commenter wrote minutes after the Explosion was posted. “Already there,” someone else answered.

Some have claimed that the Bacon Explosion is derivative. A writer known as the Headless Blogger posted a similar roll of sausage and bacon in mid-December. Mr. Chronister and Mr. Day do not claim to have invented the concept.

But they do vigorously defend their method. When one commenter dared to suggest that the two hours in the smoker could be slashed to a mere 30 minutes if the roll was first cooked in a microwave oven, Mr. Chronister snapped back. “Microwave??? Seriously? First, the proteins in the meats will bind around 140 degrees, so putting it on the smoker after that is pointless as it won’t absorb any smoke flavor,” he responded on his site. “This requires patience and some attention. It’s not McDonald’s.”

Two local barbecue-lovin’ guys have found themselves the toast of the bacon world thanks to a recipe calling for just two main ingredients: bacon (two pounds of it) and Italian sausage (two pounds of that). The sausage is wrapped in a basket-weaved blanket of bacon, and for good measure there’s even more bacon inside. Sweet KC-style sauce, too.

Then you smoke it. In a backyard smoker.
Aaron Chronister and Jason Day, who compete in barbecue circles as Burnt Finger BBQ, call this meat missile “Bacon Explosion.” And explode it has: first online (it helps that Chronister is an Internet marketer), then Wednesday on the cover of The New York Times’ food section (headline: “Take Bacon. Add Sausage. Blog”), then online some more.

Anyone doubt that Kansas City is the barbecue capital of the world?

All told, Chronister and Day say the Bacon Explosion recipe on their site, www.bbqaddicts.com (http://www.bbqaddicts.com/)., has attracted 510,000 page views since it was posted just before Christmas; 90,000 alone on Wednesday.
Now, thanks to the Times story, the bacon buds are bound for New York, where they’ll smoke their sausage Friday morning in Times Square. That’ll be on Fox News Channel’s “Fox & Friends” show. Then they’ll head south to Tampa, Fla., to do some Super Bowl tailgating Sunday on another Fox channel. Two book publishers e-mailed Wednesday and want to talk.

This whole thing started when a Web site called Bacon Today asked Chronister and Day if they had any bacon barbecue recipes. “The longer I thought about it,” Day wrote on bbqaddicts.com, “the more I wanted to step it up a notch and clog a few arteries for those guys.”
Chronister, 32, of Kansas City, and Day, 27, of Roeland Park, admit they’re not the first foodies to combine the two pork products in a barbecue recipe. But you have to give ’em credit for a catchy name.

More than that, you have to give them credit for knowing how to exploit the Internet. Chronister’s brilliant move was posting on Twitter, a site that sends out short Web-based text messages. His 1,200 Twitter “followers” — mostly other Internet marketers and “social network influencers” — took it from there.

Some of them thumbs-upped the Bacon Explosion post on a site called StumbleUpon, which suggests Web pages based on a user’s interests. The recipe became so hot there it went to the site’s front page.

Other sites, such as Digg and Del.icio.us, also helped the recipe go viral. There’s a Bacon Explosion fan page on Facebook. On YouTube, you can watch gas grills catching on fire when the Bacon Explosion log almost literally explodes. (Hint: Cooking in a smoker, with indirect heat, is the recommended method. Dripping bacon grease and an open flame are a dangerous combination.)
Chronister and Day do not claim, by the way, that Bacon Explosion is health food. Just one little sandwich — a couple of 1/4 -inch to 1/2 -inch rounds of meat on a buttermilk biscuit — “sits heavy,” Day says. The entire meat log contains something like 5,000 calories and 500 grams of fat.

One of the first comments posted in response to the recipe: “They should make drive-through angioplasty. It would make this much easier.”

Amy Winn of the Kansas City Barbeque Society hadn’t heard of the Bacon Explosion until The Star called her, but she’d like to try it.

“They’re good marketers,” Winn says of Chronister and Day. “Doesn’t necessarily mean they’re good cooks at this point.”
Still, considering that they and third team member Bryant Gish competed for the first time last fall, they’re doing well: Their brisket finished fifth at the American Royal. They’re looking forward to a contest with an “other” category to enter the Bacon Explosion in.
“No one else is as good at making it,” Chronister says. “There’s kind of a technique to doing it right without it falling apart.”
Chronister and Day have decided to get a sign made up for when they’re cooking in contests: CREATORS OF BACON EXPLOSION. And they’re planning to build up their Web site — it’s mostly recipes and a blog now — and maybe get some advertisers. A product called Bacon Salt just contacted them.

“We struck a chord with bacon,” Day says modestly
.
<hr class="infobox-hr-separator"> Creating a ‘Bacon Explosion’
You need 2 pounds of thick-cut sliced bacon, 2 pounds of Italian sausage, 3 tablespoons barbecue rub and 3/4 cup barbecue sauce. Day and Chronister use their barbecue team’s homemade rub and sauce.First, build a latticework of 10 slices of bacon, like on top of a pie. The strips should be tightly woven. Cook remaining bacon until crisp.
Sprinkle bacon weave with 1 tablespoon of rub.
Spread sausage on top of the bacon lattice, pressing to outer edges.
Crumble fried bacon on top of the sausage. Drizzle with 1/2 cup sauce and sprinkle with tablespoon of the rub.
Separate front edge of sausage layer from the bacon weave and roll away from you. Press sausage roll to remove air pockets and pinch together seams and ends.
Roll the sausage toward you, this time with the bacon weave, until completely wrapped. Turn it seam-side down. The roll should be 2-3 inches thick. Sprinkle with remaining rub.

Cook in a smoker at 225 degrees for about 2 1/2 hours, or until internal temperature reaches 165 degrees. Glaze with more sauce when done. Day and Chronister don’t recommend cooking this in an oven because, unless the meat is lifted out of the pan, it will get very greasy.
For step-by-step photos, go to www.bbqaddicts.com (http://www.bbqaddicts.com/).
<hr>To reach Tim Engle, call 816-234-4779 or send e-mail to tengle@kcstar.com.

bowener

01-29-2009, 01:10 PM

My roommate and I have been thinking about making this thing. But I want to ask somebody who has eaten it, how long after consumption do I need to expect a colon explosion?

PastorMikH

01-29-2009, 02:25 PM

My roommate and I have been thinking about making this thing. But I want to ask somebody who has eaten it, how long after consumption do I need to expect a colon explosion?

:shrug:

Like I mentioned earlier, mine wasn't really greasy. Nor did I have any problems with indigestion the night we cooked it or the night I had the leftovers. Been watching my weight, trying to knock off a few pounds and though I hadn't dropped any significant weight during the time that I had this, I didn't gain either.

I would imagin the mexican buffet I had for lunch today was more for ruining the diet and indigestion issues that the Bacon Explosion did.

FWIW, I added up the calories in the ingredients I used (obtaining calorie counts from packages were possible, estimates from the net on others - I also used cheese which is added in), came to an estimated total of about 4,200 calories for the entire log, about 3,000 total fat calories per log. My sausage role was approximately 10 inches long after cooking. Cut into 1 inch slices (10 servings) each 1 inch slice would be 420 calories with 300 calories from fat. A 1/2 inch slice would be 210 calories with 150 calories from fat.

'Course keep in mind that this was cooked on a smoker, not fried in a pan of grease, so I would assume that some of the fat had to of dripped off.

BigRedChief

01-29-2009, 02:28 PM

Going to try this reciepe this weekend for the Super Bowl. Going to add in some cheese and take some of Pastor's ideas too.

ClevelandBronco

01-29-2009, 02:42 PM

I'm making it as well. Adding onions and red peppers. No cheese.

MTG#10

01-29-2009, 02:57 PM

I would like to try this but I dont think theres anywhere close I can find bacon that "wide".

Demonpenz

01-29-2009, 03:21 PM

I would like to try this but I dont think theres anywhere close I can find bacon that "wide".

widebacon.com

PastorMikH

01-29-2009, 03:41 PM

I would like to try this but I dont think theres anywhere close I can find bacon that "wide".

I just went into the local grocery store, looked through their packages of thick sliced bacon and got two of the widest cut 1.5 lb packages they had.

Buck

01-29-2009, 03:44 PM

I showed this to a guy at my work around Xmas and then on my Bday on 1/21 he brought one in.

It was pretty shitty. It was like 1/4 of the size the recipe said and he fried it. Then brought it to work the next day, nuked it and then doused it w/ BBQ sauce.

It tasted like Bacon w/ BBQ sauce on it.

I wouldn't mind trying a slice of the real thing.

Buehler445

01-29-2009, 04:46 PM

I showed this to a guy at my work around Xmas and then on my Bday on 1/21 he brought one in.

It was pretty shitty. It was like 1/4 of the size the recipe said and he fried it. Then brought it to work the next day, nuked it and then doused it w/ BBQ sauce.

It tasted like Bacon w/ BBQ sauce on it.

I wouldn't mind trying a slice of the real thing.

Not cool man. Try the real thing.

blueballs

01-29-2009, 04:57 PM

Looks like it made KMBC channel 9s telecast
just did a promo for it

PastorMikH

01-29-2009, 05:33 PM

Not cool man. Try the real thing.

No kidding.

This thing's WORTH buying a smoker for!:thumb:

:)

CoMoChief

01-29-2009, 05:48 PM

Looks good, but bet i'd die of a heart attack before I could consume it all.

Rain Man

01-29-2009, 06:53 PM

I was at a party the other night, and it was really loud, and I have trouble hearing in the midst of loud crowds. Some server came around with hors d'ouvres (sp?) and it was this little oval thing that had a bunch of gooey looking red sauce on it, and I had no idea what it was. I asked her and she said something, but I couldn't hear a word of it, so I took one and popped it in my mouth.

It was absolutely delicious, but I still couldn't identify what it was. It was bacon-wrapped, but that was all I could discern. Whatever was wrapped had a unique flavor and was slightly juicy, and the sauce was a delicious flavor reminiscent of Chinese food.

Later, when the noise died down, someone mentioned the great hors d'ouvres (sp?) and I described what I ate and asked about it. Apparently it was bacon-wrapped fig in some sort of ginger barbecue sauce.

Man, that was good. If I had known what it was, I probably wouldn't have even tried it since I typically don't like fig.

Over-Head

01-29-2009, 06:59 PM

Tried a very small one last week in the broiler.
Went perfct :thumb:

Getting the things for a jumbo sized one this weekend.

Extra Point

01-29-2009, 08:28 PM

Congrats to the creators getting into the paper! The KCBS lady didn't give them much credit, but that doesn't matter.

Extra Point

01-29-2009, 09:16 PM

I was at a party the other night, and it was really loud, and I have trouble hearing in the midst of loud crowds. Some server came around with hors d'ouvres (sp?) and it was this little oval thing that had a bunch of gooey looking red sauce on it, and I had no idea what it was. I asked her and she said something, but I couldn't hear a word of it, so I took one and popped it in my mouth.

It was absolutely delicious, but I still couldn't identify what it was. It was bacon-wrapped, but that was all I could discern. Whatever was wrapped had a unique flavor and was slightly juicy, and the sauce was a delicious flavor reminiscent of Chinese food.

Later, when the noise died down, someone mentioned the great hors d'ouvres (sp?) and I described what I ate and asked about it. Apparently it was bacon-wrapped fig in some sort of ginger barbecue sauce.

Man, that was good. If I had known what it was, I probably wouldn't have even tried it since I typically don't like fig.

There was a recipe in WebMD about that hors d'ouvre.

PastorMikH

01-29-2009, 10:34 PM

Tried a very small one last week in the broiler.
Went perfct :thumb:

Getting the things for a jumbo sized one this weekend.

No it didn't. Not unless you threw some hickory chips in your oven.

Fire Me Boy!

01-30-2009, 05:43 AM

No it didn't. Not unless you threw some hickory chips in your oven.

You could always boil it first...

That's how quality ribs are done, don'cha know?

[/sarcasm]

bizzar54

01-30-2009, 06:18 AM

Saw it on KMBC 9 news this morning...couldnt help but laugh. The wife was like whats so funny and I just pointed to the TV and said I read about this thing on chiefsplanet like a month ago I had no idea that it had such a following.

Kerberos

01-30-2009, 07:51 AM

I didn't read everyone's suggestions or additions but a buddy at work made this last night and added some Jalapeño peppers chopped and diced into the Italian sausage.

That was the BOMB. Gave it a nice zing and very tasty.

Thanks FiremeBoy for the recipe. :thumb:

Bob Dole

01-30-2009, 08:15 AM

I showed this to a guy at my work around Xmas and then on my Bday on 1/21 he brought one in.

It was pretty shitty. It was like 1/4 of the size the recipe said and he fried it. Then brought it to work the next day, nuked it and then doused it w/ BBQ sauce.

It tasted like Bacon w/ BBQ sauce on it.

Um...you ate one of your coworker's turds.

Rain Man

01-30-2009, 08:38 AM

There was a recipe in WebMD about that hors d'ouvre.

WebMD? Was it a warning or a recommendation?

dtrain

01-30-2009, 11:06 AM

don't forget the butter! PBJ

http://a3.vox.com/6a00ccff855d15985d00e398e5a43b0005-320pi

Yall!

rad

01-30-2009, 02:42 PM

I just saw this recipe featured on Headline News earlier today

BigVE

01-30-2009, 04:20 PM

This is on the menu for Sunday. Im going ditch the Italian sausage and use 1lb of regular sausage and 1lb of chorizo. I will report back.

PastorMikH

01-30-2009, 04:28 PM

I've had two meatloaves on since 2:30pm. Currently we are at 141 degrees. Upon smelling, the oldest daughter opted to stay home and wait on dinner instead of going over to her boyfriend's.

BigVE

02-01-2009, 09:40 AM

This is on the menu for Sunday. Im going ditch the Italian sausage and use 1lb of regular sausage and 1lb of chorizo. I will report back.

Well this didn't make it to the Sunday menu...we cooked it yesterday. It turned out very good. I did modify a few things for our taste though. I used one lb of pork sausage and mixed it with one lb of chorizo. And all the rubs I had were really high in salt content so I used a generous coating of Mrs. Dash for seasonings. Part 2 of the modification was that I had to cook it in the oven instead of on the grill. It turned out quite good and didn't last long. At first I was wishing I would have made two of them but one was really plenty because it's "heavy" and rich. I will add one note though...2lbs of sausage really didn't fit inside of the weave, but that could just be due to differing lengths of bacon pcs. I guess. This was a hit in my house for sure. Next time I will do it on the grill.

Toadkiller

02-01-2009, 10:34 AM

I also made one but I did it different. I did maple breakfast sausage. Smoked it for 2.5 hours with oak and cherry wood. After it was done I sliced it, put it on an english muffin, some home made bbq sauce on it, and then a poached egg on top. Probably the best thing ever!

PastorMikH

02-01-2009, 12:07 PM

I will add one note though...2lbs of sausage really didn't fit inside of the weave, but that could just be due to differing lengths of bacon pcs. I guess. This was a hit in my house for sure. Next time I will do it on the grill.

I noticed that on mine at first but was able to stretch the bacon enough to get it all the way around. AFTER I got it stretched around and the log was on the grill, I noticed on the website they say you might need some extra bacon put in the weave to keep it tight.

PastorMikH

02-01-2009, 12:08 PM

I also made one but I did it different. I did maple breakfast sausage. Smoked it for 2.5 hours with oak and cherry wood. After it was done I sliced it, put it on an english muffin, some home made bbq sauce on it, and then a poached egg on top. Probably the best thing ever!

I'll have to give this a try!

DJ's left nut

02-02-2009, 06:14 PM

My attempt at the beast.

Added chedder and minced jalapenos. Dialed down a little on the BBQ sauce.

http://img.photobucket.com/albums/v737/patton0913/PICT1590-1.jpg

I smoked it with chunks of hickory with applewood chips thrown in intermittently. It was spectacular.

Oh god, bacon, my lifes dream, Mr wizard requests this entire thread be deleted, just looking at that took 2 years off my life and now I am drinking a beer and putting the list all together, should be ready this eve.
I should be dead tomorrow.

God bye planeteers

Baconeater

07-09-2009, 03:47 PM

Oh god, bacon, my lifes dream, Mr wizard requests this entire thread be deleted, just looking at that took 2 years off my life and now I am drinking a beer and putting the list all together, should be ready this eve.
I should be dead tomorrow.

I could tame that bitch in 30 minutes after a bar-night and still have room for a slice of key lime pie afterward.

gblowfish

02-06-2010, 09:15 AM

I've had the bacon explosion. It is aptly named for the next morning.

Over-Head

02-07-2010, 01:17 PM

Ok, 2.3kg's of Bacon (about 5lbs)
just shy of 2kg's ground pork.
Just fired it in the oven. :drool:

mlyonsd

05-12-2010, 06:38 PM

I think I'm going to try this. Any tips?

Buck

05-12-2010, 06:41 PM

I think I'm going to try this. Any tips?

Don't die.

bowener

05-12-2010, 07:09 PM

I think I'm going to try this. Any tips?

Secure a large holding of TP before it is too late.

I can only imagine the epic failitude on your face once you drop a mega load in the toilet and paint your cheeks russett, only to realize that there are no more rolls in the bathroom or within scuttle distance.

sandynme

05-12-2010, 07:43 PM

righteous, finally something we all wanted,but didnt have the balls to ask for.the kill your heart diet. im in

sandynme

05-12-2010, 07:45 PM

dont fret i donated all my funds to mexican whores which u had to travel to john son co. to find. the world might get by

I've never tried Bryants, but this pic makes me think I would love both of those items... and the cold brew as well.

boogblaster

05-20-2010, 02:48 PM

If its got bacon in it on or around it eat it ...

philfree

02-04-2011, 06:00 PM

Anybody making one of these for the big game?

PhilFree:arrow:

Over-Head

02-04-2011, 06:04 PM

Anybody making one of these for the big game?

PhilFree:arrow:
Yes Sir!, loading it with my secret home made BBQ sauce

Buck

02-04-2011, 06:05 PM

How is this thread not in the HOC yet?

philfree

02-04-2011, 06:12 PM

Yes Sir!, loading it with my secret home made BBQ sauce

I've never done one but I'm thinking 'bout it. I guess my smoker will heat up just fine even though it'll be freezing out. I was thinking I could add some cheese and diced jalapenos to it.

PhilFree:arrow:

philfree

01-31-2012, 08:39 AM

I've never done one but I'm thinking 'bout it. I guess my smoker will heat up just fine even though it'll be freezing out. I was thinking I could add some cheese and diced jalapenos to it.

PhilFree:arrow:

I made an "Explosion" last year and it was good. Think I'll do it again this year. Here's the thread if anybody else was thinking about it.

Buck

01-31-2012, 08:43 AM

Here's my breakfast from this morning.

http://i.imgur.com/2rJUB.jpg

DJ's left nut

01-31-2012, 08:46 AM

My attempt at the beast.

Added chedder and minced jalapenos. Dialed down a little on the BBQ sauce.

http://img.photobucket.com/albums/v737/patton0913/PICT1590-1.jpg

I smoked it with chunks of hickory with applewood chips thrown in intermittently. It was spectacular.

I just feel I should quote this...

Man these things are great.

philfree

01-31-2012, 08:48 AM

Here's my breakfast from this morning.

http://i.imgur.com/2rJUB.jpg

You make one of these once a week and keep it in the fridge?

Simply Red

01-31-2012, 08:49 AM

the fennel seed in the sausage in OP is disgusting and is a total deal-breaker for me, on this.

Buck

01-31-2012, 08:50 AM

You make one of these once a week and keep it in the fridge?

Nope, my bro made it last night and I found it in the fridge this morning and was like AWWWWWWWWWW YEEEEEEEEAH!

Buck

01-31-2012, 08:50 AM

*Note, it's not nearly as complicated as the original Bacon Explosion, but it still tasted awesome.

KCUnited

01-31-2012, 08:51 AM

In addition to The Bacon Explosion, these are fun to play around with. I'll make pizza ones with pepperoni and marinara, Greek ones with olives, feta, spinach, and a breakfast one with eggs cheese. I'll play around with the sausage as well, I've used chorizo, Italian, breakfast sausage.

philfree

01-31-2012, 08:54 AM

Nope, my bro made it last night and I found it in the fridge this morning and was like AWWWWWWWWWW YEEEEEEEEAH!